But what’s the turkey thankful for?

I remember this line from a poem that was in a book of children’s poetry illustrated by Tomie dePaolo. I looked online to find the author (credit where credit is due) and finally found her: Dorothy Aldis. So, while the turkey might not have much to be thankful for this Thursday, I know that I have plenty (tons, loads, lots) of reasons to be grateful. So, in no particular order, my “thankful list”:

My down blanket (for keeping me warm on the handful of chilly nights we’ve had so far - I know you won’t fail me in January).

The friends who love me despite the fact that I can be (not often, but occasionally) grumpy, moody, impatient, short-tempered and micro-managing. It’s probably because I’m such an amazing dancer that they keep me around.

Patrick and Sarah for either making coffee when they get up earlier than me (i.e., almost always) or going to Cafe Sarah’s to get it. But honestly, mostly Patrick, because Sarah has kind of dropped the ball on this Very Important Roommate Code of Conduct.

Mary Ann for running Poiema and the Vault 99% of the time and for always volunteering to wash the napkins.

That's right . . . two Mike Bowers. Scary!

The barVino staff for making butter turkeys on demand, over-serving my mother, dressing up like my father for Halloween, scrubbing pots and pans, polishing glasses until they shine and for always being themselves (even when they should maybe be a quieter and more discreet version of themselves).

The fact that I get to travel and can choose my own vacation time (it’s always off-season, but it’s more interesting that way).

My editor-by-way-of-email (that’s you “galleyslave” and yes the love love is intentional).

And, of course, the wines that I will be drinking this Thanksgiving: Hugel et Fils Riesling, Marziano Abbona “Papa Celso” Dolcetto di Dogliani and to start the day off right, some Vilarnau Cava. The Riesling is from the Alsace region of France, dry and gorgeous with all the various sides and dishes offered up on this most gluttonous of days. The Dolcetto is light enough to counter-balance the richness of the cream and butter we use liberally on Thanksgiving, but has enough complexity and backbone to go head-to-head with spicy sausage stuffing. And the cava? Well, why not?